Place dark chocolate and 1 cup cream in a glass or ceramic microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Transfer 3/4 cup dark chocolate mixture to a bowl. Refrigerate until thickened. Set aside remaining mixture at room temperature.

Place white chocolate and remaining cream in a glass or ceramic microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Transfer to a bowl. Refrigerate until thickened.

Using a serrated knife, level tops of cakes if necessary. Cut each cake horizontally in half. Place base of 1 cake on cake board. Spread half the white chocolate mixture over cake. Top with second cake layer. Spread with the refrigerated dark chocolate mixture. Top with another cake layer. Spread with remaining white chocolate mixture. Top with remaining cake half. Spread top and side of cake with remaining dark chocolate mixture. Decorate with chocolate balls. Serve.

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